CN107897763A - 一种龙虾虾糜的制备工艺 - Google Patents
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Abstract
本发明公开了一种龙虾虾糜的制备工艺,包括备虾步骤、取虾肉步骤、漂洗步骤和擂溃步骤,在擂溃步骤中加入凝胶增效剂,所述凝胶增效剂按重量份包括:木薯淀粉4‑8份、鱼皮胶原蛋白2‑5份、杏仁2‑4份、卡拉胶1‑3份、豆油0.2‑0.4份、膳食纤维0.2‑0.3份、氯化钙0.2‑0.3份、谷氨酰胺转胺酶0.1‑0.2份。本发明在制作龙虾虾糜时,在擂溃步骤中加入凝胶增效剂,可以显著提高龙虾虾糜制品的凝胶弹性和质量,优化虾糜的口感,提高企业效益。
Description
技术领域
本发明涉及虾糜技术领域,具体涉及一种龙虾虾糜的制备工艺。
背景技术
龙虾是节肢动物门软甲纲十足目龙虾科下物种的通称,又名大虾、龙头虾、虾魁、海虾等。它头胸部较粗大,外壳坚硬,色彩斑斓,腹部短小,体长一般在20-40厘米之间,重0.5公斤上下,部分无螯,腹肢可后天演变成螯。最重的能达到5公斤以上,人称龙虾虎。体呈粗圆筒状,背腹稍平扁,头胸甲发达,坚厚多棘,前缘中央有一对强大的眼上棘,具封闭的鳃室。主要分布于热带海域,是名贵海产品。
随着生活水平的不断提高,人们对虾肉制品的品质的要求也越来越高。虾肉蛋白弹性凝胶体的凝胶强度是决定虾肉制品质量优劣的关键因素之一,直接影响着虾肉制品的组织特性、保水性、粘结性及产品得率等。通常情况下,龙虾虾肉的凝胶弹性比较差,由此加工而成的龙虾虾糜制品的弹性口感远远达不到人们的要求。
发明内容
基于背景技术存在的技术问题,本发明提出了一种龙虾虾糜的制备工艺,本发明在制作龙虾虾糜时,在擂溃步骤中加入凝胶增效剂,可以显著提高龙虾虾糜制品的凝胶弹性和质量。
本发明提出的一种龙虾虾糜的制备工艺,包括备虾步骤、取虾肉步骤、漂洗步骤和擂溃步骤,在擂溃步骤中加入凝胶增效剂,所述凝胶增效剂按重量份包括:木薯淀粉4-8份、鱼皮胶原蛋白2-5份、杏仁2-4份、卡拉胶1-3份、豆油0.2-0.4份、膳食纤维0.2-0.3份、氯化钙0.2-0.3份、谷氨酰胺转胺酶0.1-0.2份。
优选地,所述凝胶增效剂按重量份包括:木薯淀粉5-7份、鱼皮胶原蛋白2.5-4份、杏仁2.5-3.5份、卡拉胶1.5-2.5份、豆油0.25-0.35份、膳食纤维0.22-0.28份、氯化钙0.22-0.28份、谷氨酰胺转胺酶0.13-0.18份。
优选地,所述木薯淀粉与鱼皮胶原蛋白的重量比为5.5-6:2.5-3.5。
优选地,所述鱼皮胶原蛋白选自鲫鱼鱼皮胶原蛋白、鳊鱼鱼皮胶原蛋白、草鱼鱼皮胶原蛋白中的至少一种。
优选地,所述膳食纤维中水不溶性膳食纤维与水溶性膳食纤维的重量比为1:1-1.5。
优选地,所述凝胶增效剂的制备方法为:按所述重量份称取各原料,将木薯淀粉、鱼皮胶原蛋白、杏仁、氯化钙混合,边研磨边加入谷氨酰胺转胺酶和卡拉胶,静置,依次加入膳食纤维、豆油后搅拌即可。
优选地,所述研磨的时间为30-40min。
优选地,所述静置的时间为20-30min。
优选地,所述搅拌的时间为10-15min。
本发明在制作龙虾虾糜时,在擂溃步骤中加入凝胶增效剂,可以显著提高龙虾虾糜制品的凝胶弹性和质量,优化虾糜的口感,提高企业效益。本发明在凝胶增效剂中加入木薯淀粉和鱼皮胶原蛋白,两者互配,具有较好的抑制蛋白酶活性,能够较好的促进蛋白发生交联作用;加入膳食纤维,当膳食纤维吸水膨胀后,能够增加整个体系中形成的纤维和水的交联,增加鱼浆坚实度和稠度增加,提高虾糜凝胶的质构特性和持水性,且杏仁和氯化钙配合作用,能够增加虾糜的凝胶白度、弹性及凝聚性;加入豆油和谷氨酰胺转胺酶互配作用,使得虾糜中脂质和蛋白质的构象变得不规则,导致疏水残基的暴露,有利于它们之间相互作用形成致密的凝胶网络结构,水分以更加细小的状态分布在凝胶网络结构中,且加入的卡拉胶能吸收大量的水分而在高温下使水保持有序结构,同时维持了疏水相互作用的稳定,进而显著增加虾糜的凝胶强度、乳化稳定性和持水性。
具体实施方式
下面,通过具体实施例对本发明的技术方案进行详细说明。
实施例1
一种龙虾虾糜的制备工艺,包括备虾步骤、取虾肉步骤、漂洗步骤和擂溃步骤,在擂溃步骤中加入凝胶增效剂,所述凝胶增效剂按重量份包括:木薯淀粉4份、鱼皮胶原蛋白5份、杏仁2份、卡拉胶3份、豆油0.2份、膳食纤维0.3份、氯化钙0.2份、谷氨酰胺转胺酶0.2份。
实施例2
一种龙虾虾糜的制备工艺,包括备虾步骤、取虾肉步骤、漂洗步骤和擂溃步骤,在擂溃步骤中加入凝胶增效剂,所述凝胶增效剂按重量份包括:木薯淀粉8份、鱼皮胶原蛋白2份、杏仁4份、卡拉胶1份、豆油0.4份、膳食纤维0.2份、氯化钙0.3份、谷氨酰胺转胺酶0.1份;
其中,所述鱼皮胶原蛋白为鲫鱼鱼皮胶原蛋白。
实施例3
一种龙虾虾糜的制备工艺,包括备虾步骤、取虾肉步骤、漂洗步骤和擂溃步骤,在擂溃步骤中加入凝胶增效剂,所述凝胶增效剂按重量份包括:木薯淀粉6份、鱼皮胶原蛋白3份、杏仁3份、卡拉胶2份、豆油0.3份、膳食纤维0.25份、氯化钙0.25份、谷氨酰胺转胺酶0.15份;
其中,所述鱼皮胶原蛋白为鳊鱼鱼皮胶原蛋白;
所述膳食纤维中水不溶性膳食纤维与水溶性膳食纤维的重量比为1:1。
实施例4
一种龙虾虾糜的制备工艺,包括备虾步骤、取虾肉步骤、漂洗步骤和擂溃步骤,在擂溃步骤中加入凝胶增效剂,所述凝胶增效剂按重量份包括:木薯淀粉5份、鱼皮胶原蛋白4份、杏仁2.5份、卡拉胶2.5份、豆油0.25份、膳食纤维0.28份、氯化钙0.22份、谷氨酰胺转胺酶0.18份;
其中,所述鱼皮胶原蛋白为草鱼鱼皮胶原蛋白;
所述膳食纤维中水不溶性膳食纤维与水溶性膳食纤维的重量比为1:1.5;
所述凝胶增效剂的制备方法为:按所述重量份称取各原料,将木薯淀粉、鱼皮胶原蛋白、杏仁、氯化钙混合,边研磨边加入谷氨酰胺转胺酶和卡拉胶,静置,依次加入膳食纤维、豆油后搅拌即可;
所述研磨的时间为30min;
所述静置的时间为30min;
所述搅拌的时间为10min。
实施例5
一种龙虾虾糜的制备工艺,包括备虾步骤、取虾肉步骤、漂洗步骤和擂溃步骤,在擂溃步骤中加入凝胶增效剂,所述凝胶增效剂按重量份包括:木薯淀粉7份、鱼皮胶原蛋白2.5份、杏仁3.5份、卡拉胶1.5份、豆油0.35份、膳食纤维0.22份、氯化钙0.28份、谷氨酰胺转胺酶0.13份;
其中,所述鱼皮胶原蛋白为鲫鱼鱼皮胶原蛋白;
所述膳食纤维中水不溶性膳食纤维与水溶性膳食纤维的重量比为1:1.3。
所述凝胶增效剂的制备方法为:按所述重量份称取各原料,将木薯淀粉、鱼皮胶原蛋白、杏仁、氯化钙混合,边研磨边加入谷氨酰胺转胺酶和卡拉胶,静置,依次加入膳食纤维、豆油后搅拌即可;
所述研磨的时间为40min;
所述静置的时间为20min;
所述搅拌的时间为15min。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (9)
1.一种龙虾虾糜的制备工艺,包括备虾步骤、取虾肉步骤、漂洗步骤和擂溃步骤,其特征在于,在擂溃步骤中加入凝胶增效剂,所述凝胶增效剂按重量份包括:木薯淀粉4-8份、鱼皮胶原蛋白2-5份、杏仁2-4份、卡拉胶1-3份、豆油0.2-0.4份、膳食纤维0.2-0.3份、氯化钙0.2-0.3份、谷氨酰胺转胺酶0.1-0.2份。
2.根据权利要求1所述龙虾虾糜的制备工艺,其特征在于,所述凝胶增效剂按重量份包括:木薯淀粉5-7份、鱼皮胶原蛋白2.5-4份、杏仁2.5-3.5份、卡拉胶1.5-2.5份、豆油0.25-0.35份、膳食纤维0.22-0.28份、氯化钙0.22-0.28份、谷氨酰胺转胺酶0.13-0.18份。
3.根据权利要求1或2所述龙虾虾糜的制备工艺,其特征在于,所述木薯淀粉与鱼皮胶原蛋白的重量比为5.5-6:2.5-3.5。
4.根据权利要求1-3任一项所述龙虾虾糜的制备工艺,其特征在于,所述鱼皮胶原蛋白选自鲫鱼鱼皮胶原蛋白、鳊鱼鱼皮胶原蛋白、草鱼鱼皮胶原蛋白中的至少一种。
5.根据权利要求1-4任一项所述龙虾虾糜的制备工艺,其特征在于,所述膳食纤维中水不溶性膳食纤维与水溶性膳食纤维的重量比为1:1-1.5。
6.根据权利要求1-5任一项所述龙虾虾糜的制备工艺,其特征在于,所述凝胶增效剂的制备方法为:按所述重量份称取各原料,将木薯淀粉、鱼皮胶原蛋白、杏仁、氯化钙混合,边研磨边加入谷氨酰胺转胺酶和卡拉胶,静置,依次加入膳食纤维、豆油后搅拌即可。
7.根据权利要求6所述龙虾虾糜的制备工艺,其特征在于,所述研磨的时间为30-40min。
8.根据权利要求6或7所述龙虾虾糜的制备工艺,其特征在于,所述静置的时间为20-30min。
9.根据权利要求6-8任一项所述龙虾虾糜的制备工艺,其特征在于,所述搅拌的时间为10-15min。
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